Polenta bianca

White polenta is served in Veneto as a side to fish and seafood.
Polenta bianca, grit of a white corn variety, is discreet in the taste, but very fine in combination with other subtle flavours such as fish, seafood and vegetables, but also fits very well to all game dishes and poultry.

Preparation for 3-4 people: Bring 1 liter of water to a boil in a copper kettle. Slowly add 100-250 g of white polenta. Stir the polenta with a snow beetle to avoid the formation of lumps. Cook at low heat for 50 - 60 minutes, stirring constantly to prevent sticking to the bottom of the pot. The polenta can be served liquid with a spoon but also firm sliced, which can also be grilled according to taste.